Friday, October 10, 2008

Pork Chops with Blueberry Sauce

Pork Chops with Blueberries

You know how they say in order to stay healthy we should eat a rainbow of colors? Foods richer in color are better for us. Well, it doesn't get much richer in color than this dish. The orange of the sweet potatoes with the blue of the blueberries, gorgeous! You couldn't ask for an easier, healthier, prettier dish ever! Of course, some people might say that pork is not healthy..I am not one of those people. This pork was certified to come from a pig who ate whatever pigs like to eat, did whatever pigs like to do, and lead a reasonably happy pig life. He (or she) didn't have any growth hormones or other bad stuff. It cost a pretty penny, but I think it should, after all the piggy gave up his (or her) life so that I could have these yummy pork chops. I am an omnivore and that's probably not going to change anytime soon. This recipe came from Cuisine at Home in one of their Weeknight Meals special publications.

Pork Chops with Blueberry Sauce
Serves 4

4 boneless pork chops, halved
1 tablespoon minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon unsalted butter
salt and fresh ground black pepper
extra virgin olive oil

fresh parsley and lemon wedges for garnish.

Swirl some extra virgin olive oil in a large saute pan and heat over medium-high heat. Saute the pork chops for about 2 minutes per side (or longer depending on how thick they are). Remove from pan, and keep warm. In pan, saute shallots for about 30 seconds, stirring.

Deglaze with the wine and simmer until it is almost evaporated. Stir in the blueberries, broth, vinegar, and brown sugar. Bring to a boil, and then reduce the heat to medium, and simmer until the blueberries start to burst and the sauce thickens (about 2-3 minutes).

Turn off the heat and stir in the butter and season to taste with salt and pepper. Serve over mashed sweet potatoes. Garnish with parsley and lemon.

Bookmarked Recipes

This will be my entry for this week's Bookmarked Recipes hosted by Ruth at Ruth's Kitchen Experiments.


Marjie said...

If God hadn't wanted you to be an omnivore, he'd have not given you molars.

This looks great! Pretty and tasty - how much better can life get?

Sandi @the WhistleStop Cafe said...

This looks soo good!
I am going to have to remember this the next time I am looking at a pork chop and wondering 'what to do?'

Kevin said...

I really like the sound of using blueberries to make a savoury sauce for pork chops!

Paula said...

Oh man! We had pork chops last night and they didn't look even marginally as gorgeous as this! What a great recipe! This looks like something you'd get at a fancy restaurant. All hail the pig!

Natashya said...

Dinner looks great! Your photography is first rate.
I love a good pork chop - I will have to try them with blueberries instead of my regular apples.

noble pig said...

Oh this looks amazing, what a great combo with the oprange and blue and pig thrown in.

Peter M said...

Pam, this is a total fall dish, all the ingredients and indeed, the blueberry sauce complements the chop.

mikky said...

another recipe that's for keeps... thanks... :)

kitchenetta said...


Grace said...

i love this meal all the way down to the creamy sweet potaters. i don't think blueberries get used enough in savory dishes, so kudos to you for doing so and doing so brilliantly! :)

maybelle's mom said...

you are totally right about the colors--really gorg. Wonderful.

Jeff said...

beautiful looking dish and once again how can you go wrong with pork chops??

Ruth E said...

I love the sound of the blueberry sauce with the pork, yummmmm.

Thanks for sending this into bookmarked recipes

theUngourmet said...

This is a beautiful recipe! I stumbled on it while doing a google search. I'd love to try it out on my family! :D